Strawberry Rhubarb Crisp

Ingredients:

• 4 cups (4-5 stalks) fresh rhubarb, diced into 2.5 cm (1 in) cubes
• 4 cups fresh strawberries, peeled and halved (if large)
• 1 and 1/4 cups granulated sugar
• 1.5 tsp grated orange zest
• 1 tbsp cornstarch
• 1/2 cup freshly squeezed orange juice
• 1 cup premium wheat flour
• 1/2 cup light brown sugar (lightly packed)
• 1/2 tsp coarse salt
• 1 cup quick-cooking oats
• 12 tbsp (165 g) chilled butter, diced
• Vanilla ice cream for serving

Preparation:

1. Preheat oven to 180°C.
   
   In a large bowl, combine the rhubarb, strawberries, 3/4 cup granulated sugar, and lemon zest. In a measuring cup, dissolve the cornstarch in the orange juice and stir it into the fruit. Pour the mixture into an 8x11 inch baking dish and place it on a parchment-lined baking sheet.
2. For the top layer, in the bowl of an electric mixer fitted with a pastry hook, combine the flour, remaining 1/2 cup granulated sugar, brown sugar, salt, and oats. With the mixer on low speed, add the butter and beat until the dry ingredients are moistened and the mixture forms crumbs.
   
   Sprinkle the fruit with the crumble until it's completely coated, and bake for 1 hour, until the juices are bubbling and the crust is golden brown. Serve warm with ice cream.
   
   You can add to this strawberry-rhubarb pie almond sprinkle.